Quality and Shelf Life of Duck Liver Pate as Influenced by Dietary Supplementation with α-Tocopheryl Acetate and Various Fat Sources
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08245.x/fullpdf
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